Dipak Kumar Mahato is a sous chef and kitchen manager with 19 years of experience in hotels in India and abroad. He currently works at the Tulip Inn in Sharjah, UAE, where he oversees kitchen operations and events. He has a diploma in hotel management and has worked in various roles, including senior sous chef, at hotels in India, Dubai, and Bangalore.

1. DIPAK KUMAR MAHATO
(+971508160136 - Mobile & Whatsapp)
Address:
Tulip Inn Hotel
AL JAWAZAT -IMMIGRATION- ROAD
28443
SHARJAH
E-mail: dipakmahato@rediffmail.com
OBJECTIVE:
I have an experience of 19 years in reputed hotels in India and abroad. A great learner
with a very strong knowledge and skills in the Indian Kitchen. I always keep in mind the
traditional Indian cooking and also try to use my talent in innovating new culinary
delicacies.
I want to maximize my potential and contribute positively towards the service industry
through hard work, commitment and willingness to learn.
WORK EXPERIENCE: 20 Years (Hotels / Hospitality Industry)
Tulip Inn Sharjah, UAE :
The Boutique Deluxe Property is adjacent to the multifunctional complex that includes
upscale luxurious shopping, dining and children arcade. The new property is is 15
minutes drive from Sharjah International Airport and 25 minutes from Dubai
International Airport, making it a very convenient place to stay whether for business or
for pure leisure, you will enjoy the comfort and elegance of the Tulip Inn Sharjah,
enhanced by the traditional hospitality.
_ Working at The Tulip Inn, Sharjah Royal as the Sous Chef and In-charge of the
Hotel Operations from August 2015 till date.
_ Also responsible for the entire hotel operations in the absence of the General
Manager
_ Planning and managing the entire event during meetings and conferences.
_ Scheduling and coordinating the work of the entire kitchen team to assure that
food preparation is economical and technically correct and within budgeted labor
cost goals.
_ Training the new chefs as per the standards of the organization.
_ Menu Planning, Menu Designing done as per guest preferences.
_ Ensuring that high standards of sanitation, cleanliness and safety are maintained

2. throughout all kitchen areas at all times.
_ To ensure that quality culinary dishes are served on schedule and to see that any
problems that arise are rectified
_ Controlling food costs by establishing purchase specifications, requisition systems,
product storage requirements, standardizing recipes and waste control
procedure.
_ Responsible for the entire kitchen operations.
Royal Orchid Hotel, Brindavan Garden, Mysore :
Set by the inspiring Cauvery River and overlooking the breathtaking Brindavan Gardens,
Royal Orchid Brindavan is a four star luxury Heritage Hotel. Royal Orchid Brindavan is
also very popular for its unique Food & Beverage offerings. The Hotel is also known as a
unique wedding destination and romantic gateways.
_ Working at The Royal Orchid Hotel in Brindavan Garden as a Senior Sous Chef
and In-charge of the Hotel Operations from November 2012 till August 2015.
_ Also responsible for the entire hotel operations in the absence of the General
Manager
_ Planning and managing the entire event during destination weddings
_ Scheduling and coordinating the work of the entire kitchen team to assure that
food preparation is economical and technically correct and within budgeted labor
cost goals.
_ Ensuring that high standards of sanitation, cleanliness and safety are maintained
throughout all kitchen areas at all times.
_ To ensure that quality culinary dishes are served on schedule and to see that any
problems that arise are rectified
_ Controlling food costs by establishing purchase specifications, requisition systems,
product storage requirements, standardizing recipes and waste control
procedure.
S.HOTEL –BANGALORE
S Hotel comes complete with the finest rooms, a range of thoughtful facilities and best-
in-class fine dining options for the smart business traveler. Comfort and expediency are
evident in all its rooms & suites. The interiors of S Hotel exude splendor and elegance,
reflecting the refined taste of the poised business traveler.

3. _ Worked in the capacity of a Senior Sous Chef from April 2010 till November
2012.
_ Responsible for the entire operations of the kitchen.
_ Orientation and training of the kitchen personnel in property and department
rules, policies and procedures.
_ Interviewing and hiring of Kitchen team as in when required.
_ Planning and pricing menus. Establishing portion sizes and standard of service for
all menu items.
_ Controlling food costs by establishing purchase specifications, requisition systems,
product storage requirements, standardizing recipes and waste control
procedure.
_ Training kitchen staff in standard operating procedure of all equipments, utensils
and machinery.
_ Responsible for Food Promotions and Festivals in the outlets.
_ Planning of special menu’s during VIP visits and takes care of all their food and
beverage requirements.
_ Focusing on maximum customer satisfaction by closely interacting with in-house
and potential guests to understand their requirements.
_ Delivering high-value services to upscale clients for exalting their satisfaction
levels.
_ Ensuring compliance with the set quality standards in order to enhance guest
satisfaction.
ROYAL ORCHID RESORT & CONVENTION CENTER, BANGALORE .
Royal Orchid Resort, Bangalore is spread over 8 acres of greens. It houses 42 deluxe
rooms, 8 Superior rooms and 4 Exclusive Cottages with all modern comforts and
amenities. It is very popular for its Indian restaurant – the 9th Mile Dhaba. It is also a
much preferred venue for business conferences, weddings, parties and social get-
togethers.
_ Worked as a Senior Chef de Partie from December 2006 to March 2010.
_ Responsible for the entire operations of the kitchen.

4. _ Training kitchen staff in standard operating procedure of all equipment’s, utensils
and machinery.
_ Responsible for Food Promotions and Festivals in the outlets.
_ Delivering high-value services to upscale clients for exalting their satisfaction
levels.
_ Ensuring compliance with the set quality standards in order to enhance guest
satisfaction.
AVIATION CLUB, DUBAI. (GOVT. OF DUBAI)
_ Worked from 26th
June 2003 to October 2006.
_ Worked as a Chef de Partie with specialization in Continental and Grilled Kitchen
in The Cellar Restaurant.
_ Also managed the Indian section
HOTEL LE-MERIDIAN, BANGALORE
_ Worked from 18th
May 2001 to June 2003.
_ Handled the responsibilities of Indian Kitchen and became a specialist in that
_ Simultaneously handled the responsibilities of the Pantry Kitchen.
HOTEL CAPITOL, BANGALORE
_ Worked from 16th
May 1997 to 31st
January 2001.
_ Worked as a Chef de Partie in Indian, Continental, Pantry Kitchens.
HOTEL SINDOORI (A UNIT OF APOLLO HOSPITAL), CHENNAI
_ Worked from July 1995 to 10th May, 1997.
_ Designation –Commie II
_ Specialized in Indian, Continental & Pantry Kitchen.
EDUCATIONAL QUALIFICATION:

5. _ 3 Years Diploma in Hotel Management Catering Technology & Applied Nutrition
from Indian Institute of Science & Management from Ranchi, India
_ Industrial release exposure training from The Hotel Broadway, New Delhi.
_ Completed Bachelor of Arts (Honours) form Ranchi University, India.
_ Completed Senior School Certificate Education from L.E.B.B High School, Ranchi,
India.
PERSONAL RECORDS:
CITIZENSHIP : INDIAN
DATE OF BIRTH : 16/04/1972
LANGUAGES KNOWN : ENGLISH, HINDI, AND BENGALI.
MARITAL STATUS : MARRIED
CITATIONS:
_ Interests include photography.
_ References can be produced on request.
DIPAK KUMAR MAHATO
Sharjah

6. _ 3 Years Diploma in Hotel Management Catering Technology & Applied Nutrition
from Indian Institute of Science & Management from Ranchi, India
_ Industrial release exposure training from The Hotel Broadway, New Delhi.
_ Completed Bachelor of Arts (Honours) form Ranchi University, India.
_ Completed Senior School Certificate Education from L.E.B.B High School, Ranchi,
India.
PERSONAL RECORDS:
CITIZENSHIP : INDIAN
DATE OF BIRTH : 16/04/1972
LANGUAGES KNOWN : ENGLISH, HINDI, AND BENGALI.
MARITAL STATUS : MARRIED
CITATIONS:
_ Interests include photography.
_ References can be produced on request.
DIPAK KUMAR MAHATO
Sharjah